Wonton Noodle Soup

🛒 Ingredients

• Ground Pork (lean) 60 g · 150 kcal
• Shrimp, peeled and deveined 30 g · 25 kcal
• Wonton Wrappers 18 g · 50 kcal
• Soy Sauce 15 g · 10 kcal
• Sesame Oil 5 g · 45 kcal
• Cornstarch 3 g · 10 kcal
• Egg Noodles (cooked) 150 g · 180 kcal
• Chicken or Pork Broth 350 g · 35 kcal
• Bok Choy 80 g · 10 kcal
• Green Onions (scallions), chopped 5 g · 1 kcal
• Fresh Ginger, grated 5 g · 0 kcal
• Garlic, minced 5 g · 0 kcal
• White Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. To make the wonton filling, combine ground pork, minced shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, cornstarch, 1/2 teaspoon white pepper, grated ginger, minced garlic, and sugar in a bowl. Mix until well combined and slightly sticky.
2. Place a small amount (about 1 teaspoon) of filling in the center of each wonton wrapper. Moisten the edges with water and fold into your desired wonton shape, ensuring they are tightly sealed.
3. Bring a pot of chicken or pork broth to a simmer over medium heat. Season with additional soy sauce and white pepper to taste.
4. In a separate pot, bring water to a rolling boil. Cook the wontons in batches until they float and are cooked through, about 3-5 minutes. Remove with a slotted spoon.
5. Cook the egg noodles in the same boiling water until al dente, following package instructions. Drain and rinse with cold water to prevent sticking.
6. Briefly blanch the bok choy in the simmering broth until tender-crisp, about 1-2 minutes. Remove and set aside.
7. To serve, divide the cooked egg noodles among serving bowls. Top with the cooked wontons and blanched bok choy.
8. Ladle the hot seasoned broth over the noodles, wontons, and bok choy. Garnish generously with chopped green onions and a drizzle of sesame oil before serving immediately.